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Wednesday, October 03, 2007

Long-Cooked Broccoli

I got Nancy Silverton's book Sandwich Book a long time ago, but I haven't really cooked very much from it. However, her long-cooked broccoli somehow stuck in my head, and I've been gearing up to try it. I finally did a few nights ago, when I was home alone. I was in the mood for comfort food, and I had an idea that this might hit the spot. Indeed!

I know it's not pretty - it's not the photo, it just doesn't photograph very well. At all. After all, we're talking green-grayish mush. Not the most appetizing. But really, get over that, because the flavor is fantastic! Nancy Silverton pairs this with scrambled eggs and feta cheese. I didn't have any feta in the house, but I did eat it with scrambled eggs, and that was nothing short of delicious.

Cut the head of broccoli from the stem. Peel the stem if it's tough. Slice it, and the entire head, into 5 mm slices.

Bring water to a boil in a large pan, with some salt. Cook the broccoli for two minutes, and immediately plunge into a bowl of cold water.

Dry the broccoli with some paper towels, and put in a sauce pan with the onions, garlic, chilli, oil and a little bit of salt. Let it cook covered on very low heat for about an hour and a half. Stir every now and then.

Thank you so much for publishing this recipe. I lent Silverton's book (lots of great stuff btw) and have tried to create the broccoli. I remember it as butter. Delicious. I thought there was more oil but like your version.